CNYEats A Taste of Utica Cooked Cabbage and Noodles

by Joanne on December 18, 2011

When the holidays roll around, somehow we need to add extra hours to our day. There just isn’t enough time to get all the things done that we want to accomplish before December 25th. It’s during this busy time when finding a delicious, easy, quick recipe is worth it’s weight in gold. This week, the Taste of Utica recipe hit a home run with us during the hustle and the bustle of the season.

Such a simple recipe posted by Hj and found on page 149 of our book

A Taste of Utica. This is the final recipe before we get into the “DESSERT” chapter. That has to be everyone’s favorite.

But lets not get ahead of ourselves and first enjoy this easy, tasty, filling, and flavorful dish.

Cooked Cabbage and Noodles

3/4 head of green cabbage, shredded

1 large onion, chopped large

enough butter and olive oil in equal amounts to cook with

salt and pepper to taste

1 tsp. minced garlic (or more if you like garlic or you’ve heard a warning about Vampires in the area)

8 oz. wide noodles, cook al dente

1/2 cup or more grated Romano cheese

dash of cayenne pepper (optional)

In a large skillet, heat the butter and olive oil together and coat the pan.

With the heat on low, add the cabbage, onions, salt, pepper, garlic. Stir to combine and raise the heat to medium low. Cook until tender, turn often. This takes about 20 minutes.

Prepare the noodles as directed on package for al dente finish. Drain well.

Add the noodles to the cabbage skillet and add more butter if you like. Taste test for additional salt, pepper and add the cayenne pepper if using.

Add the Romano cheese. Mix well. Serve and ENJOY!

We wondered if this was Polish and not Italian. But the flavor is DEFINITELY Italian. The Romano cheese, the buttery noodles, this really is a satisfying, hearty dish.